Banana Nut Pancakes: Fluffy, Nutty, and Irresistibly Easy to Make

Looking for a breakfast recipe that’s wholesome, delicious, and tastes like dessert? These Banana Nut Pancakes combine the natural sweetness of ripe bananas with the rich crunch of buttery walnuts, creating a pancake stack that feels indulgent but is surprisingly nutritious. Whether you’re whipping them up for a cozy weekend brunch or freezing a batch for busy weekday mornings, this recipe checks all the boxes. You’ll learn exactly how to make fluffy pancakes from scratch, how to nail the perfect golden sear, and how to customize them to suit any dietary need. Don’t miss our nectarine pancakes recipe for another fruity morning twist.

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Why Banana Nut Pancakes Are a Breakfast Favorite

The magic combo: Banana bread meets pancakes

Banana Nut Pancakes are essentially the best of two breakfast worlds. Imagine the moist richness of banana bread fused with the fluffiness of classic pancakes—now add crunchy toasted walnuts for contrast. The result? A naturally sweet, nutty, melt-in-your-mouth breakfast that feels both nostalgic and gourmet.

Nutrition perks of bananas and walnuts

Ripe bananas aren’t just for sweetness—they’re packed with potassium, fiber, and vitamin B6. Walnuts, on the other hand, bring in healthy omega-3 fats, plant-based protein, and antioxidants. Together, they fuel your body with lasting energy. That’s what makes banana nut pancakes a feel-good indulgence. Discover great ideas like our banana-chocolate s’mores cookies for more ways to use up ripe bananas.

When to serve them – beyond just weekends

While these pancakes are a weekend classic, they’re perfect for meal prep. Make a big batch, freeze them, and pop a few into the toaster for weekday breakfasts that feel anything but ordinary. They also work beautifully for brunch parties, post-workout meals, or even a cozy breakfast-for-dinner option.

Key Ingredients That Make These Pancakes Stand Out

Ripe bananas for natural sweetness

Overripe bananas are the secret to the best flavor. Their caramel-like sweetness enhances the batter and cuts down the need for added sugar. Always look for bananas with brown spots—they’re sweeter and mash more easily.

Whole wheat pastry flour vs. all-purpose

Unlike regular whole wheat flour, whole wheat pastry flour is finely milled and softer, creating fluffier pancakes without losing the benefits of whole grains. You can substitute with white whole wheat or a mix of all-purpose and oat flour if needed. Learn more about how we use similar whole grains in our fig muffins recipe.

The role of yogurt, vinegar, and almond extract

Plain vegan yogurt adds tang and tenderness to the batter, while apple cider vinegar reacts with baking soda to lift the pancakes without eggs. Almond extract adds depth and a hint of nuttiness—don’t skip it if you can help it!

Choosing the best nuts for texture and flavor

Walnuts are the top pick here thanks to their buttery flavor and tender crunch. Toasting them lightly before folding them in brings out a richer, nuttier taste. You could also try pecans or hazelnuts for a flavor twist.

How to Make Banana Nut Pancakes (Step-by-Step Guide)

Mixing the wet and dry ingredients

Start by mashing a banana until smooth, then whisk in the wet ingredients: yogurt, soy milk, maple syrup, vanilla, almond extract, and apple cider vinegar. Separately, combine your dry ingredients: whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Folding in bananas and walnuts correctly

Add the dry to the wet gently, mixing just until combined—don’t overwork the batter. Then, fold in chopped walnuts and diced banana pieces for extra texture. A thick batter is ideal here to prevent your pancakes from spreading too thin.

Cooking tips for the perfect golden-brown stack

Preheat a nonstick pan or greased griddle over medium-low heat. Scoop ¼ cup of batter for each pancake and cook until bubbles form and edges look set, about 3 minutes. Flip and cook for another 2–3 minutes until golden. Keep pancakes warm in a 200°F oven if needed.

Caramelizing bananas for topping

For next-level presentation and taste, slice a banana into coins, drizzle with maple syrup, and pan-fry until caramelized on each side. Pile these atop your pancake stack with a sprinkle of toasted walnuts.

Tips for Light, Fluffy, and Flavorful Pancakes Every Time

Measuring flour the right way

If your pancakes come out dense, the culprit could be flour measurement. Never scoop flour directly with your measuring cup—this packs it down and leads to heavy batter. Instead, spoon the flour into the cup and level it off for accuracy.

Why overmixing is a pancake killer

It’s tempting to stir until smooth, but resist the urge. Overmixing develops gluten, making pancakes chewy rather than tender. A few lumps are perfectly fine—they’ll smooth out as the batter rests and cooks.

Adjusting batter consistency like a pro

Your batter should be thick but pourable—think soft-serve ice cream texture. Too thin? Add a tablespoon of flour. Too thick? Splash in more milk. Getting this right makes a huge difference in fluffiness.

Temperature control on your griddle or skillet

Medium-low heat is your friend here. Too hot, and the outside burns before the inside cooks. Too low, and you’ll miss that golden crust. Preheat your griddle for at least 5 minutes and test with a small batter drop—it should sizzle gently, not aggressively.

Check out apple cinnamon blondies for another cozy recipe that nails texture and flavor.

Variations and Customizations

Gluten-free banana nut pancakes

Swap the wheat flour for a blend of oat flour and almond flour. Add a flax egg (1 tbsp ground flax + 2 tbsp water) to help bind everything. You’ll still get fluff, but with a lighter, nuttier finish.

Vegan swaps and oil-free options

This recipe is already vegan, but you can make it oil-free by using a nonstick skillet and skipping the greasing step. Replace maple syrup with date syrup for a refined sugar-free version. Also, check out our vegan fig bars for more oil-free, plant-based inspiration.

Add-ins: chocolate chips, coconut, or spices

Looking to mix it up? Try mini chocolate chips for a banana bread twist, shredded coconut for texture, or a pinch of cardamom for warmth. The flavor combinations are endless.

Making a pancake mix version for quick prep

Want weekday convenience? Mix the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, salt) in a jar. When you’re ready, just add mashed banana, milk, yogurt, vinegar, and extracts. It’s a 5-minute breakfast fix.

Don’t miss our better-than-bushs baked beans for another comfort-food favorite made easy.

How to Store, Freeze & Reheat Banana Nut Pancakes

Freezing tips to maintain texture

Once pancakes cool completely, place them in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a resealable bag with parchment between layers. This prevents sticking and keeps them fresh for up to a month.

Reheating methods that avoid sogginess

Skip the microwave if you want crisp edges. Use a toaster, toaster oven, or skillet to reheat pancakes until warm and lightly golden. They’ll taste almost as good as fresh off the griddle.

How long can they stay fresh?

Stored in the fridge in an airtight container, these pancakes last about 3–4 days. For longer storage, freezing is the best option. Reheat from frozen without thawing for best results.

Looking for inspiration? Try our cinnamon apple bread to go with your leftover banana slices.

FAQ: Banana Nut Pancakes

Conclusion: The Perfect Weekend Pancake Made Easy

Banana Nut Pancakes aren’t just a tasty breakfast—they’re a heartwarming, wholesome dish packed with nutrients, flavor, and flexibility. With simple ingredients, foolproof techniques, and the option to customize or freeze, this recipe is your new go-to for any day of the week. Whether you’re serving a crowd or treating yourself, a stack of these golden pancakes delivers all the comfort of banana bread with the joy of a warm, fluffy breakfast.

Don’t miss our nectarine scones for another sweet and fruity way to start your day.

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